| Morphological and molecular analyses for the characterization of a group of Italian olive cultivars A Rotondi, M Magli, C Ricciolini, L Baldoni Euphytica 132 (2), 129-137, 2003 | 169 | 2003 |
| Pear mutagenesis: In vitro treatment with gamma-rays and field selection for productivity and fruit traits S Predieri, RH Zimmerman Euphytica 117, 217-227, 2001 | 99* | 2001 |
| Personality traits and gender influence liking and choice of food pungency Food Quality and Preferences, 113-126, 2018 | 91 | 2018 |
| Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra‐virgin olive oils A Rotondi, B Alfei, M Magli, G Pannelli Journal of the Science of Food and Agriculture 90 (15), 2641-2648, 2010 | 62 | 2010 |
| Light environment, growth and morphogenesis in a peach tree canopy R Baraldi, F Rossi, O Facini, F Fasolo, A Rotondi, M Magli, F Nerozzi Physiologia Plantarum 91 (2), 339-345, 1994 | 60 | 1994 |
| Sensory evaluation and instrumental measurements to determine tactile properties of wool fabrics L Bacci, F Camilli, S Drago, M Magli, E Vagnoni, A Mauro, S Predieri Textile Research Journal 82 (14), 1430-1441, 2012 | 51 | 2012 |
| Sensory profile of Italian craft beers, beer taster expert versus sensory methods: A comparative study C Medoro, M Cianciabella, F Camilli, M Magli, E Gatti, S Predieri Food and Nutrition Sciences 7 (06), 454, 2016 | 49 | 2016 |
| Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent AD de Matos, M Marangon, M Magli, M Cianciabella, S Predieri, A Curioni, ... Food chemistry 286, 78-86, 2019 | 45 | 2019 |
| Integrating sensory analysis and hedonic evaluation for apple quality assessment E Gatti, N Di Virgilio, M Magli, S Predieri Journal of Food Quality 34 (2), 126-132, 2011 | 32 | 2011 |
| Remote testing: Sensory test during Covid-19 pandemic and beyond C Dinnella, L Pierguidi, S Spinelli, M Borgogno, TG Toschi, S Predieri, ... Food quality and preference 96, 104437, 2022 | 31 | 2022 |
| Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences S Predieri, C Medoro, M Magli, E Gatti, A Rotondi Food research international 54 (2), 2091-2094, 2013 | 30 | 2013 |
| Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply DM Amanda, M Matteo, M Massimiliano, C Andrea, P Gabriella, V Simone European Food Research and Technology, 2018 | 26 | 2018 |
| Ripening of olives var. correggiolo: modification of oxidative stability of oils during fruit ripening and oil storage A Rotondi, M Magli Journal of Food, Agriculture & Environment 2 (3&4), 193-199, 2004 | 26 | 2004 |
| Italian national database of monovarietal extra virgin olive oils A Rotondi, M Magli, L Morrone, B Alfei, G Pannelli The Mediterranean Genetic Code-Grapevine and Olive; Poljuha, D., Sladonja, B …, 2013 | 21 | 2013 |
| Sensory profile research on the main Italian typologies of monofloral honey: Possible developments and applications GL Marcazzan, M Magli, L Piana, A Savino, MA Stefano Journal of Apicultural Research 53 (4), 426-437, 2014 | 19 | 2014 |
| Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases R Volpe, P Stefano, M Massimiliano, M Francesca, S Gianluca, ... High Blood Pressure & Cardiovascular Prevention 22, 395-401, 2015 | 16 | 2015 |
| Species-Level Differences in Osmoprotectants and Antioxidants Contribute to Stress Tolerance of Quercus robur L., and Q. cerris L. Seedlings under Water Deficit … M Kebert, V Vuksanović, J Stefels, M Bojović, R Horák, S Kostić, ... Plants 11 (13), 1744, 2022 | 13 | 2022 |
| Effect of olive fruits quality on the natural antioxidant compounds in extravirgin olive oil of Emilia-Romagna region A Rotondi, G Bertazza, M Magli Progress in nutrition 6, 139-145, 2004 | 13 | 2004 |
| Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil L Morrone, S Pupillo, L Neri, G Bertazza, M Magli, A Rotondi Journal of the Science of Food and Agriculture 97 (5), 1443-1450, 2017 | 11 | 2017 |
| Food involvement, food choices, and bioactive compounds consumption correlation during COVID-19 pandemic: how food engagement influences consumers’ food habits C Medoro, M Cianciabella, M Magli, GM Daniele, N Lippi, E Gatti, R Volpe, ... Nutrients 14 (7), 1490, 2022 | 10 | 2022 |
